Vegan Sourdough Blueberry Muffins
Delightfully tangy and packed with juicy blueberries, these Vegan Sourdough Blueberry Muffins are the perfect combination of wholesome and indulgent. Using sourdough discard gives these muffins a unique depth of flavor, while a flaxseed egg and melted coconut oil keep the recipe completely plant-based and moist. With a perfectly balanced burst of sweetness from fresh blueberries and minimal prep time, this easy-to-make recipe is ideal for breakfast, snacks, or even a guilt-free dessert. Each muffin boasts a tender crumb and a tantalizing golden exterior, making them irresistible to sourdough lovers and muffin enthusiasts alike. Vegan, dairy-free, and naturally delicious, these muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened almond milk
- 0.5 cup Sourdough discard
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.
In a small bowl, prepare the flaxseed egg by mixing the ground flaxseed with water. Let it sit for 5-10 minutes until it forms a gel-like consistency.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the almond milk, sourdough discard, melted coconut oil, vanilla extract, and the prepared flaxseed egg. Mix until well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; it's okay if there are a few small lumps.
Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your vegan sourdough blueberry muffins!
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 370.4 g | 135% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 167.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
